Vegan Basque Stew

From The Enlightened Kitchen John Wiley & Sons ©Marie Oser



Serve this hearty dish with pita pockets and a salad.


8 Servings

1 (16 oz. package) chicken flavored seitan, reserve broth
2 cups sliced baby carrots
1 1/2 teaspoons olive oil
1/4 teaspoon crushed red pepper
6 cloves garlic, minced
1 large red onion, chopped
1 large red bell pepper, chopped
1 (14 oz package) Gimme Lean Sausage
1 (14 oz.) can quartered artichoke hearts, drained
1 (14 1/2 oz. can) Mexican stewed tomatoes
1 (6 oz can) low sodium tomato paste
1/2 cup red wine (Merlot or Cabernet)
1/2 cup water
1 teaspoon each: dried thyme, marjoram and granulated garlic
Sriracha or other hot pepper sauce to taste


Tear seitan into large bite-size pieces, reserving the broth. Set aside. Place the carrots and seitan broth in the crock-pot and turn indicator to high. Heat olive oil and crushed pepper in medium frying pan over medium high heat, one minute. Saute` garlic, onions and bell pepper 2 minutes; add Gimme Lean and seitan, cook 5 minutes, stirring frequently. Add to slow cooker with stewed tomatoes and artichokes. Spoon in tomato paste and add red wine and water, thyme, marjoram and granulated garlic. Stir to mix thoroughly. Cover and set on high for 6 to 8 hours. Adjust seasonings to taste before serving.

Nutrition Analysis: per serving: 2 cups

Calories 207 Protein 19g, Carbohydrates 29g, Fiber 9g, Fat 1g, Cholesterol 0mg, Calcium 76 mg, Sodium 600mg.